No need to miss pasta on a low carb eating plan. This shrimp spaghetti squash Alfredo with broccoli is quick and easy to prepare.
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Even before going low carb, I was a huge fan of spaghetti squash. It just fascinated me that I could make an easy chicken tetrazzini casserole without using wheat based noodles.
What was even more amazing is that after going low carb, I could still enjoy a Filipino pancit recipe similar to my father's signature dish. I just replaced the standard rice noodles with spaghetti squash.
But the recipe I'm sharing today is something I loved ordering at a popular Italian restaurant my family would often go to. It's a shrimp spaghetti squash Alfredo with broccoli. And the dish is much healthier without the wheat based fettuccine noodles.
I cooked the spaghetti squash in the Instant Pot on high pressure. It's my favorite method and it cooks up pretty fast under pressure. I also read the cooking squash in a pressure cooker breaks down the lectins making it easier to digest these plant proteins. But you can also cook spaghetti squash in a crock pot.
Ingredients for low carb shrimp Alfredo with broccoli
For the sauce, I used my standard low carb Alfredo sauce recipe. It contains the following ingredients:
- unsalted butter
- garlic
- water
- cream cheese
- parmesan cheese
For a richer Alfredo sauce, I'll use heavy cream instead of water. But, there's plenty of high fat dairy in the butter and cheeses.
Pan fried shrimp, fresh steamed broccoli, and cooked spaghetti squash is blended into the creamy sauce to complete the dish.
Making spaghetti squash Alfredo with shrimp and broccoli
You don't need a lot of time to make this simple low carb broccoli shrimp spaghetti squash Alfredo dish. It cooks up quickly in a skillet. I actually made this dish after coming home from a long 12 hour work day.
To make things even easier, I used chopped frozen broccoli. My shrimp was pre-cooked too as it was leftover frozen cocktail shrimp. I just had to remove the tail ends.
The shrimp is cooked in melted butter with garlic in a skillet over medium heat. If raw, the shrimp needs to be cooked until fully pink. I like to sear the shrimp to form a browned crust on the outside.
Once the shrimp is cooked, it's removed from the pan. Next, the remaining butter, water, cream cheese, and parmesan cheese are added to the pan.
Once the butter and cheese melt into the liquid, a creamy sauce is formed. At this point, the pan is removed from the heat and the shrimp, broccoli, and spaghetti squash are stirred in to complete the dish.
Serving the shrimp spaghetti squash alfredo
The low carb shrimp Alfredo with broccoli can be served on individual serving plates. But I like to make spaghetti squash Alfredo boats by serving it in the squash shells for a prettier presentation.
I like to have extra parmesan cheese to sprinkle on top of the finished dish. And I typically add a tossed salad on the side and some garlic parmesan breadsticks for a restaurant style meal.
After a long day of work, this yummy broccoli shrimp spaghetti squash Alfredo really hit the spot. I even had tons of leftovers to enjoy the rest of the week so I didn't have to cook.
Recipe Variations
It's easy to change up the dish by swapping out the shrimp for chicken. And the broccoli can be left out or replaced with another low carb vegetable like spinach or kale. Zucchini would also be a good veggie to use when it's in season.
If the vegetable is left out, the color of the dish will be rather bland. So I'd sprinkle some fresh parsley pieces on top. You can also spice up the dish with some Cajun seasoning or add cilantro.
Shrimp Spaghetti Squash Alfredo Recipe
Enjoy this easy and delicious low carb "pasta" dish. And be sure to let us know what you thought of it if you gave the recipe a try.
Want more ways to cook up this veggie noodle? Check out my cheesy broccoli spaghetti squash casserole and my chicken spaghetti squash casserole.
And if you're in the mood for another tasty shrimp recipe, be sure to try my easy shrimp lettuce wraps or crockpot shrimp scampi!
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Recipe
Shrimp Spaghetti Squash Alfredo with Broccoli
Video
Ingredients
- 6 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 pound shrimp peeled and deveined
- 6 tablespoons water
- 8 ounces cream cheese
- ½ cup Parmesan cheese grated
- 1 pound broccoli chopped (fresh or frozen), steamed
- Strands from 1 medium roasted spaghetti squash or 2 small
Instructions
- Heat 2 tablespoons of butter in a skillet over medium heat. Add garlic and saute for one minute.
- Add shrimp and cook for 2-3 minutes on each side, or until pink. Remove shrimp and keep warm.
- Add remaining butter, water, cream cheese, and parmesan into pan and stir until well combined. Remove from heat once butter and cream have melted.
- Stir in shrimp and broccoli.
- Add in spaghetti squash.
- Serve with additional Parmesan cheese, if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in December 2018. Originally published April 2016.
Patricia Clark
I have made this 2-3 times. My husband and I love it. Simple and delicious!
Corey
Hands down this recipe is the bomb! It was so good I got into my car. Drove 45 miles and slapped my mamma! I went with Creo seasoning on the shrimp! Much love and Thank you!
Brenna
OMGosh, super Monday night delight! Easy and delish!! I used fresh shrimp and broccoli, but I tried dried spaghetti squash from Solely. Worked out great! Thanks for starting my week out deliciously!
Helene Bahnman
very tasty recipe, I used frozen, cooked shrimp. I added a slice of chopped red pepper and a few grape tomatoes to the sauce. We ate it without any noodles or pasta, just a tossed green salad.
Lizanne kikstra
Excellent but very rich.
Judy
The nutritional values reflect one serving? And the recipe serves 8 people? That would amount to no more than a very small side dish. Medium shrimp are bite size when cooked and run 24 shrimp per pound. I don’t think 3 shrimp make a meal. It is very tasty but not enough to serve 8 people.
Ann from NM
Made this today and WOW! On my top 10 list for sure. Thnx
Stan
New to low carb but enjoying the variety I find. I make my own greek yogurt and yogurt cheese. I will try these to make the sauce. I can never leave a recipe as is but thank you for this.
Kim
I love it, my 5 year old loves it, she even eats the broccoli!
Mimi
Lisa,
Thank you for this wonderful recipe! It’s very flavorful, creamy and just delicious. I added 6 tablespoons of heavy whipping cream instead of the water And a bag of baby scallops.. My whole family loved it. I highly recommend it!
Pamela
How do i unsubscribe from this and all youtr affiliates?
Lisa MarcAurele
There is an unsubscribe button located at the bottom of every email. If it's a push notification, you'll need to unsubscribe from the device you subscribed from using the directions at https://blog.pushengage.com/how-to-unsubscribe-from-chrome-push-notifications-in-3-easy-steps/ (I'm also working on putting together a page to make it easier to unsubscribe)
Debra Carmody
so if you have a cup of this how much would the protein and other things be?
Lisa
The nutritional data is based on 8 servings so you can adjust accordingly.
Jenny
I made this last night and it was amazing. I'm just finishing my first month on Keto and was getting tired of the same things. This was a delicious treat! Thank you for the recipe!
Lisa
You're welcome Jenny. I'm glad it helped you change things up.
Lisa
This recipe was phenomenal. I will definitely make this again. Thank you for posting.
Lisa Maraschiello
This was amazing!! I will be making this weekly!! Now i can have my favorite meal -alfredo without the guilt!! Thank so much for his!! Delicious re ipe!!
Lisa
My pleasure! Glad it's a favorite for you.
Mike haber
Can't wait to try it
Debora Rittenburg
Your alfredo base is amazing! I did my own thing with your basic recipe, adding onions, green/red bell peppers, a little salt, pepper and oregano. I love garlic, but it doesn't love me, so cut back one clove. Oh, and thinned it out just a smidge with heavy cream. So rich! I just couldn't get my base right until I tried yours. Thank you for sharing!
Lisa
Thanks for sharing your add-ins Debora. It sounds even better!
Ronda
This recipe was fast, easy and oh so yummy. The crab version sounds delicious too! Thanks....
Lisa
Glad you enjoyed it. We love using lobster too.
Caitlin
So I made this, sort of. I didn't have shrimp so I used crab. I didn't have broccoli so I used asparagus.... It is delicious. The crab makes it very rich. I can only eat a small dish at a time - which is good! I'm freezing it. I'll heat it up for small, quick meals!
Lisa
I love crab and asparagus! Sounds delicious!
Angelle
I'm surprised there are no other comments on this recipe! Just made it today to bring to family's 4th of July gathering. This is my first time cooking spaghetti squash, and will be the family's first time eating it! I did add more seasoning--finely chopped onion, bell pepper, celery mix, basil, italian seasoning, and lots of creole seasoning (I'm in New Orleans!). I think it is excellent and can't wait to try different meats and veggies with it. I'm determined to have my family also enjoy my low-carb cooking, so we'll see what they think shortly. Thanks for a great recipe...I'm loving your blog!
Lisa
Love the additions! I may have to try it.
Angelle
It was a big hit at the party! Everyone enjoyed it. Thanks again 🙂
Lisa
Awesome! 🙂